Cooking

I can remember the first time I ever tasted French fries smothered in chicken gravy! It was in Topeka, Kan. at a small local steakhouse. The waiters never wrote anything down, being able to remember everyone’s order perfectly. Our group all ordered thick T-bone steaks. In a few minutes, the waiter brought over a large serving bowl of homemade fries and a large bowl of chicken gravy. I don’t remember much about the steaks, but the combination of those fries and gravy has stuck with me all these years.

Spring onions are genetically identical to the common onion, but they look and taste differently because they are planted very close together and harvested prematurely to give a milder flavor than a common onion.
Though spring and green onions are often used interchangeably, there is a difference between them. Spring onions have larger leaves and are harvested after a small bulb has formed. Green onions are harvested before any bulb has formed.

The oldest hamburger chain is White Castle, founded by a short-order cook and an insurance executive in 1921 in Wichita, Kan. It served steam-fried hamburgers cooked on a bed of chopped onions for a nickel.
The “Big Mac” was introduced in 1968. It was more expensive than a regular hamburger. Its price was 49 cents.
Even with all the fast-food chains serving hamburgers today, most of us still prefer grilling our own burgers. The fresh grilled taste just can’t be beat. When making a hamburger, the goal is to maximize flavor and juiciness.

The simple trinity of ordinary vegetables, commonly called mirepoix, forms the foundation of a myriad of dishes. You’ve probably made it a thousand times without even knowing it. It’s one of the essentials of classical French cooking, but equally important in all cooking.